Brioche feuilletée is Philippe Conticini’s Pâtisserie des Rêves creation. This recipe is my version to make two 3″D brioches for two at home. It has nothing to do with professional recipes for bakeries with large production.
Mix all ingredients and knead a soft dough. It will be sticky at the beginning. The process of kneading is done, when it become smooth and elastic, not sticky any more. Form a ball, place in a bowl, cover with plastic wrap, make a few holes in it, and let it stay in room temperature for about 45 minutes (74F) to 1 hour (72F). This is first fermentation.
After the first fermentation, it will double in size.
On flour dusted working surface, flatten it and shape a 6" square. Let it rest for 10 minutes.
Roll it 1/8" thin. Let it rest for 10 minutes.
Roll it 1/16" or thinner. Brush with melted clarified butter. If you want your brioche more sweet, sprinkle the dough with sugar now. Otherwise, do it after the second layering or after the third, right before making a roll.
Using rolling cutter, make a long cut in the center and place one half on top of another. Repeat. You have 4 layer of dough now. If you want your brioche less sweet, sprinkle the dough with sugar now.
Roll the dough tightly. You have ~2" tall, 2" D cylinder.
Refrigerate the roll for 10-15 minutes and cut across to make two equal portions 1" tall. Use very sharp knife in order to avoid damaging the shape.
Place them center cut up in a deep container and far from each other (to allow space for rising), cover, and refrigerate for 45-55 minutes. This is second, cold fermentation. Start preheating your oven, 375F, convection mode.
After the second fermentation the buns will double in size. The oven should be hot by this time.
Bake for 25-30 minutes (no egg wash!) until dark golden brown. (Try baking in paper baking forms ~4" D.)